Dessert

Creamy Greek Rice Pudding (Rizogalo)

Name: Creamy Greek Rice Pudding (Rizogalo)
Prep time: 10 min
Cook time: 35 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: greek
Ingredients: 0.5 cup short grain rice rinsed; 1 cup water; 3 cup whole milk; 0.33 cup granulated sugar; 0.5 tsp lemon zest; 0.5 tsp vanilla extract; 0.5 tsp ground cinnamon (optional)

This traditional Greek rice pudding is a comforting dessert, perfect for any time of year. Made with short-grain rice, milk, and a hint of citrus zest, it's creamy, satisfying, and subtly sweet. A sprinkle of cinnamon adds a classic finish.

An original recipe by Forkin

Total time: 2 hr 45 min
Serves: 4
Difficulty: Easy
Per serving: 273 kcal

VegetarianGluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

0.5 cupshort grain rice, rinsed
1 cupwater
3 cupwhole milk
0.33 cupgranulated sugar
0.5 tsplemon zest
0.5 tspvanilla extract

garnish

0.5 tspground cinnamon(optional)

Equipment

serving bowls · wooden spoon · medium saucepan

The method

Step by step

1
Combine the short grain rice and water in a medium saucepan.
2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, until the water is almost fully absorbed, about 8-10 minutes.
About 10 min
Cook’s note: Stir occasionally to prevent sticking.
3
Gradually stir in the whole milk, granulated sugar, and lemon zest.
4
Bring the mixture to a gentle simmer over medium heat, stirring frequently.
About 5 min
Cook’s note: Do not let it boil vigorously, as the milk can scorch.
5
Continue to simmer, stirring often, for 20-25 minutes, or until the rice is tender and the pudding has thickened to your desired consistency.
About 25 min
Cook’s note: The pudding will thicken further as it cools.
6
Remove the saucepan from the heat and stir in the vanilla extract.
7
Pour the rizogalo into individual serving bowls or a larger dish.
8
Allow it to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.
About 2 hr
Cook’s note: Chilling enhances the flavor and texture.
9
Before serving, sprinkle with ground cinnamon, if desired.
Cook’s note: Adjust cinnamon to your preference.

Per serving

Nutrition

72%Score

Calories: 272.6kcal
Protein: 7.5g
Carbs: 47.1g
Fat: 6.2g
Fibre: 0.5g
Sugar: 28.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover rizogalo in an airtight container in the refrigerator.

Reheating

Rizogalo is best served cold; reheating is not recommended.